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Add a photoServings: 4
Ingredients
- 1 med Eggplant
- 16 ounce Tomato sauce
- 1 c. Italian style breadcrumbs
- 1 Tbsp. Parmesan (powdered is fine)
- 2 x Egg whites
- 1/2 c. Low-fat or possibly fat free mozzarella cheese, if you like
Directions
- Slice eggplant and rinse. Pat dry. Place bread crumbs and parmesan in a plate, and put the egg whites in a bowl and beat lightly. Dip each slice in egg, then dredge in bread crumb mix and place in a warm, non-stick griddle or possibly skillet sprayed with Pam. Brown on both sides (eggplant should start to get a little tender). Layer cooked slices in a casserole dish, with tomato sauce and mozzarella. You can sprinkle a little garlic and pepper between the layers if you wish. It should make 2 or possibly 3 layers, and top with sauce and cheese. Bake at 400 for about 20 min, till warm and bubbly.
- This is substantial sufficient to skip the meat. We usually serve it with salad or possibly a green veggie, and good bread if we're really hungry!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 48 | 21% |
| Total Fat 5.4g | 7% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 907mg | 38% |
| Potassium 849mg | 24% |
| Total Carbs 36.19g | 10% |
| Dietary Fiber 8.9g | 30% |
| Sugars 10.74g | 7% |
| Protein 11.38g | 18% |
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